Easter Egg Bread Nut Chocolate
Ingredients

Flour | 50% | 5000 g |
Sonnetmix Inverno » | 50% | 5000 g |
Fresh Yeast | 6% | 600 g |
Cocoa powder | 2% | 200 g |
Water approx. | 52% | 5200 g |
Filling 1 | ||
Chocodrops | 30% | 3000 g |
Walnuts | 30% | 3000 g |
Filling 2 | ||
Almond paste | 32% | 3200 g |
Decoration | ||
Almonds and powdered Florentiner | % | g |
Working method | |
Kneading | Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling 1 in |
Dough temperature | Approx. 26ºC |
Scale | Dough pieces approx. 250 gram and rounding |
Dough proof | Approx. 20 minutes |
Moulding | Roll dough pieces to slices with a thickness of 5-8 mm. Place them on baking sheets in an oval form, place 100 gram almond paste (flat sphere) on the slice. Cover it with second slice of dough of a thickness of 5-8 mm. Brush with egg wash and decorate with sliced almonds |
Final proof | Approx. 50 minutes |
Decorating | Just before baking sprinkle with Florentiner powder |
Baking | Approx. 20-25 minutes at 210ºC |